(f) To every lb. tomato (ripe) rubbed through a sieve, after being baked, add 1 pint vinegar, 1 oz. garlic, 1 oz. shallot sliced very fine, ½ oz. white pepper, ½ oz. salt. Boil these together, and strain them through a hair sieve. To every lb. add the juice of 3 lemons, and boil the whole together till it has acquired the consistency of cream. When cold bottle it, and keep it in a dry place well corked.
(g) Boil in a covered jar, in a saucepan of water, ripe tomatoes, with ¼ oz. shred shallots to every lb. of the fruit. When quite tender rub the pulp through a sieve, and to every lb. add 1 pint vinegar and the juice of 2 lemons, ½ oz. salt, ¼ oz. white pepper ground, and 1 small teaspoonful cayenne pepper. Boil over a slow fire until the sauce is sufficiently thick. Keep it in ½ pint bottles, well corked and covered with bladder, in a dry place. Capsicums may be used instead of the cayenne, and if liked a very small quantity of garlic; either or both must be boiled in the jar with the tomatoes.
(h) Slice tomatoes, put them in a weak solution of salt and water for 2 days, then scald them well, as the salt is not to season but to toughen them a little. Put them in a kettle with water enough to just prevent them from burning, and let them slowly cook for an hour; then add 1 qt. vinegar, 1 full tablespoon each of powdered mace, allspice, and cloves, ½ spoonful mustard seed, 1 teacup brown sugar, and a few slices of onion. A little celery seed or other flavouring of celery is an improvement. Pour this on, and cook ½ hour longer.
(i) ¼ peck green or half-ripe tomatoes, 3 onions (or shallots, if preferred); slice them, cover with vinegar, and stew them well, with a spice bag of pepper, cloves, ginger, and chilies, until quite a pulp, when strain all the vinegar away, and press the pulp through a coarse sieve. Mix in a little cold vinegar, 1 oz. arrowroot, 1 oz. mustard, mix this with boiling vinegar, and add all to the pulp with cayenne pepper and salt to taste. Just boil it all up again, adding as much of the vinegar the tomatoes were stewed in as will make the sauce as thick as good cream. Sugar may be added if the tomatoes are very sour.
(j) Gather the tomatoes quite ripe on a sunny day. Cut them into quarters, and put them into a saucepan with salt quant. suff., a good handful of basil, and 3 or 4 cloves of garlic. A little water should be put into the saucepan to prevent the tomatoes catching. When they are thoroughly done turn them out upon a hair sieve, and wait till all the water has drained from them. Throw away this water, and pass the tomatoes through the sieve. The pulp thus obtained is put into a saucepan to boil for about ½ hour, and a moderate quantity of black pepper maybe added according to taste. When the sauce is quite cold, put it into wide-mouthed bottles, cork tightly, and tie up each cork with string or wire; dip the neck of each bottle into melted rosin, and you may then put them away to be used when required. The bottles should be of moderate size, for, once opened, the sauce will no longer keep good. Another way consists in letting the tomato pulp reduce in the saucepan until it assumes the appearance of a very thick paste, care being taken to stir it constantly. When cold it is put away like jam, in pots. When wanted for use, a small quantity of it is dissolved in hot water. (The G. C.)
(k) Bake tomatoes when quite ripe until quite tender, then rub them through a coarse sieve; weigh, and for every lb. of pulp take 1 qt. chili vinegar, 1 oz. garlic, 1 oz. shallots, both peeled and sliced, and a ¼ oz. salt. Boil the chili vinegar, garlic, shallots, and salt together until the ingredients are tender; them rub them through a sieve, and to each lb. of all the ingredients mixed together add the juice of 3 lemons. Boil the whole again to the consistency of thick cream, bottle it when quite cold, and keep it in a cold dry place. ½ pint good ketchup should be added to the sauce when opened for use.
(l) Zuchillo (Tomato sauce to dress macaroni with).—Take about 1 lb. trimmings of beef, as much fat bacon, all cut into dice, and put them into a saucepan with an onion cut into dice, then thrown into cold water and squeezed dry in a cloth; add or not a clove of garlic; then put the whole into a saucepan, and let it remain on the fire, shaking it occasionally, till the onion is almost melted away; then add parsley, marjoram, thyme, pepper, and salt. Take a piece of conserva (tomato pulp dried in the sun to the consistency of damson cheese), cut it in pieces the size of a pea, put in the pieces a few at a time, always stirring the contents of the saucepan. The conserva must be fresh and soft; if it is old and tough, it must first be softened by kneading it with a little water. When sufficient conserva has been put in, moisten with water a spoonful at a time. Let the whole simmer some 10 minutes longer; then strain, remove superfluous fat, and the sauce is ready. To make zuchillo with fresh tomatoes, cut them in pieces, remove pips, water, and stalks, and then put in the pieces instead of conserva, a few at a time. In this case it is not necessary to moisten with water, but rather to let the sauce reduce, and be careful not to put in fresh tomatoes until the first lot is somewhat reduced. Another way is to use either fresh or bottled tomato sauce, and put it in a spoonful at a time. The tomato sauce must be in the French form, with no vinegar in it.
Truffle Sauce (Périgueux).—Rub a saucepan with a shallot, melt a piece of butter in it, add a very small quantity of flour and the trimmings of the truffles chopped coarsely; moisten with some good stock free from fat, and a little white wine, season with pepper, salt, and the least bit of nutmeg. Let the sauce simmer about 10 minutes, and it is ready.
Truffle and Chestnut Stuffing.—Mince 1 lb. fat bacon and 2 shallots, give them a turn on the fire in a saucepan; then put in 1 lb. chestnuts, boiled and peeled, and ½ lb. truffles, both cut up in moderate-sized pieces; add pepper, salt, and spices to taste; also a little powdered thyme and marjoram. Give the mixture another turn or two on the fire, and it is ready.
Vanilla Sauce.—Boil 1 pint milk with a piece of vanilla and some loaf sugar, take it from the fire and stir into it the yolks of 3 eggs and 2 teaspoonfuls flour; stir it over the fire till thick. Whip the whites of the eggs to a stiff snow with a spoonful of sifted sugar, and at the moment of serving add the snow to the sauce, not broken up entirely, but just dipping partly under it. Other flavourings may be given if preferred—orange peel or lemon, cinnamon or almonds, according to taste.